The weather has been pretty nasty. Humidity paired with drizzles.
I guess we should be thankful that we haven't had massive downpours like Kyushu, but still, I hope rainy season will end soon.
Since it's been dreary, and grossly humid, all mojo to "cook" has almost been depleted, so I've been making salads for our dinners. We also usually have edamame and another dish like hiyayakko (cold tofu) usually topped with okra.
I'm gonna side track a bit and tell you about the other day at the market.
There was a gyoza marketer, so of course Satoshi was there tasting...
After listening to her pitch, we got a package of their original gyoza, 20 for 1000 yen (plus tax).
When we got home, I repacked them into 5 pieces each and froze them.
Then last night, I cooked some of the gyoza.
I had seen on a tv show that instead of cooking the gyoza in oil first to brown the bottoms, you put a little water in the frying pan and "boil" and "steam" them for a bit then when the water evaporates, you add a little oil to brown the bottoms.
The result is the "skins" of the gyoza become chewy and the bottoms, very crisp. I'm gonna cook gyoza this way from now on.
Back to the dressing...super easy to put together and I like that this doesn't use mayo.
Yogurt Dressing from "Everyday Salads" by Masaki Higuchi
50 grams greek yogurt (or yogurt that has been strained of most of the water on a paper towel or cheesecloth)
1 tablespoon olive oil
2 teaspoons condensed milk
1 teaspoon lemon juice
salt (to taste)
Whisk everything together
NOTES: this dressing isn't overly sweet. I used the dressing with some thinly sliced purple cabbage, purple onion and purple carrot. The author also notes that this dressing could be used for a fruit salad. I'm making this again.
How's your summer going?